Breakfast Taco Bowls with Avocado Cilantro Sauce

Step 1

In a skillet, add butter or oil over medium heat. Once warm, add diced onion and jalapeño. Cook for 2 minutes, add garlic, and cook for another minute. Add cumin, cayenne, chili powder, and salt, stirring to coat. Add potatoes, stir to coat in spice and onion mixture, and cook for 8-11 minutes until tender. Stir infrequently for crispy potatoes! Add black beans, stirring to combine and heat through. Stir in cheese until melted and remove from heat.

Step 2

Cook eggs as desired; if frying, heat a flat skillet with a bit of butter and oil, crack egg into pan being careful to not break the yolk. Cook until egg whites are cooked through, or flip for over easy.

Step 3

Build your taco bowl by adding tortilla chips to the bottom of the bowl, topping with potato and bean mixture, and cooked egg. Garnish with avocado sauce, as well as any desired toppings.

Step 4

In a food processor, add avocado, cilantro, sour cream, and lemon juice. Puree until smooth, adding salt to taste. Store in an airtight container with plastic wrap sealing the top if there are leftovers. The lemon juice and plastic wrap will help preserve the color.